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Quick Kimchi Cucumbers

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  Kirby cucumbers 1 Pound, halved lengthwise and cut into 1/2-inch spears
  Salt 1 1⁄2 Teaspoon
  Sugar 2 1⁄2 Tablespoon
  Korean red chili flakes/2 teaspoons crushed red pepper 1 1⁄2 Tablespoon
  Sliced peeled ginger strips 1 1⁄2 Tablespoon (Fresh)
  Garlic 4 Clove (20 gm), thinly sliced
  Asian fish sauce 1 Tablespoon
  Soy sauce 1 Tablespoon
  Dried shrimp 1⁄2 Teaspoon, minced
  Carrot 1 Small, thinly sliced into 2-inch matchsticks
  Scallions 1 Small, thinly sliced into 2-inch matchsticks
  Onion 1⁄4 Small, thinly sliced

1. In a colander, toss the cucumbers with 1/4 teaspoon of the salt and 1/2 tablespoon of the sugar and let stand for 10 minutes.
2. In a bowl, mix the remaining 1 1/4 tea spoons of salt and 2 tablespoons of sugar with the chile flakes, ginger, garlic, fish sauce, soy sauce and dried shrimp. Toss in the carrot, scallion, onion and cucumbers. Arrange the cucumbers in a shallow dish, spooning the shredded vegetables and liquid on top. Let stand for 15 minutes, turning once or twice, then serve.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 386 Calories from Fat 40

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 0.93 g4.7%

Trans Fat 0 g

Cholesterol 15 mg5%

Sodium 5270.4 mg219.6%

Total Carbohydrates 87 g28.9%

Dietary Fiber 13 g52%

Sugars 51.8 g

Protein 11 g23%

Vitamin A 311.1% Vitamin C 67.9%

Calcium 21.4% Iron 31.5%

*Based on a 2000 Calorie diet

Quick Kimchi Cucumbers Recipe